Eggs baked in smoked paprika buttermilk soaking into crispy-griddled bread with Manchego cheese. I love the combination of eggs and bread. Just like biscuits and gravy this is one of those irresistible sauce and bread combinations that have been elevated even further by the egg!

Crispy bits of salami, golden breadcrumbs and nutty toasted Parmesan cheese all come together to form a one-minute crust on a beautiful fried egg. This recipe is from the egg chapter in my cookbook. Enjoy!

1 tsp. olive oil

2 Large Eggs

2 TB bread crumbs

2 TB Parmesan cheese

2 TB Chopped salami

Heat the oil in a non-stick skillet over medium-high heat.

Crack the eggs into the pan. Sprinkle the eggs with the breadcrumbs, chz and salami.

Cook the egg just until the white starts to set. Flip the eggs over and cook 30 seconds or to desired doneness. Flip back over and serve golden crust side up on a plate.

Dinner version:

Cook a casserole dish of pork chops to 90% done. Crack an egg on top of each chop. Sprinkle the above breadcrumb mixture all over the eggs. Place back in oven for 5 minutes or until eggs are cooked to desired doneness. Remove from oven and sprinkle with arugula. Serve with a squeeze of lemon. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Are you ready for a completely new egg salad? This dish is like 4 perfectly cooked hard-boiled eggs fell into a medley of fresh beans. Great crunch, creamy eggs, a touch of “heat” from the red onion and a simple dressing of lemon and olive oil.

Drop the beans in (one type at a time) and boil for about 3 minutes or until beans are tender but still firm and hold their shape. Remove from water and rinse under cold water until the beans are cool. (you can use an ice bath if you prefer). Pat dry and set aside. Repeat with each bean type you chose.

Place all the beans in a bowl. Roughly chop the egg and add to bowl. Add the red onion, thyme, lemon juice, olive oil and salt. Mix and taste. Adjust to suit your taste. Eat or cover and keep in refrigerator for up to 24 hours. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Only the egg could make something taste this good in less than two minutes in the microwave! Although I don’t cook much in the microwave eggs are a no-brainer. I love the way they puff up like a soufflé and then sink down into the perfect fluffy scramble. There is no limit to the variations of fillings and toppings you can enjoy.

Cut the ends off the zucchini and discard. Cut ea. zucchini lengthwise into 3 pieces.

Place a steamer on the stove with about 2” of water in the bottom. Bring to a boil. Lay the zucchini slices in the steamer (don’t worry if they overlap a little) and cook for about 6 minutes until completely soft. Transfer zucchini to a medium mixing bowl (shake off excess water).

Whisk eggs with the pinch of salt (no water in this recipe) Set aside.

Place a little of the canola oil on one side of the griddle. Add the chopped veggies and season with salt (and herbs or spices of choice if desired). Allow to cook for 2 minutes.

Using a pancake spatula rub the griddle with a little more of the canola oil to create a non-stick surface. Pour the whisked eggs onto the griddle in a manner to create one thin layer of egg like a crepe.

Allow the egg to set. Once fully cooked but still shinny spread the cheese out evenly across the egg. Sprinkle the roasted veggies across the cheese. Fold the egg over the filings and then flip the omelet onto a plate. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.